Roasted Carrot Salad With Arugula and Pomegranate

Name: Roasted Carrot Salad With Arugula and Pomegranate
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound carrots, peeled and cut into 2-inch lengths (halve them if carrots are large); 1/4 teaspoon kosher salt, more to taste; 1/8 teaspoon ground black pepper, more to taste; 1/4 cup plus 2 tablespoons extra-virgin olive oil, more as needed; 1/2 teaspoon ground cumin; 1 tablespoon pomegranate molasses; 1/2 tablespoon fresh lemon juice, more to taste; 1 garlic clove, finely grated or minced; 1/2 teaspoon Dijon mustard; 3 ounces baby arugula (about 3 cups); 1 fennel bulb, thinly sliced; 1/4 cup fresh dill fronds or mint leaves; Pomegranate seeds, as needed; Yogurt, for serving (optional); Toasted walnuts or crumbled pita chips, for serving (optional)

By Melissa Clark

Updated Oct. 17, 2023

Roasted Carrot Salad With Arugula and Pomegranate — Andrew Scrivani for The New York Times

Total Time: 45 minutes
Rating: 5(919)
Notes: Read community notes

This composed, bright salad of roasted carrots, thinly sliced fennel and arugula gains a fruity depth from a splash of pomegranate molasses in the dressing. You can find pomegranate molasses in Middle Eastern groceries and specialty food shops, and it’s worth seeking out for its complex, sweet-tart acidity. Once opened, it will last for years in your pantry. This salad makes a delightful side dish or light main course, especially if you include the optional toasted walnuts or pita chips, which add a satisfying crunch. If you can find multicolored carrots, this already striking salad becomes even prettier.

Featured in: Carrots, Striking and Sweet, Have Arrived

Learn: How to Make Salad

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Ingredients

Yield:4 servings

1pound carrots, peeled and cut into 2-inch lengths (halve them if carrots are large)
¼teaspoon kosher salt, more to taste
⅛teaspoon ground black pepper, more to taste
¼cup plus 2 tablespoons extra-virgin olive oil, more as needed
½teaspoon ground cumin
1tablespoon pomegranate molasses
½tablespoon fresh lemon juice, more to taste
1garlic clove, finely grated or minced
½teaspoon Dijon mustard
3ounces baby arugula (about 3 cups)
1fennel bulb, thinly sliced
¼cup fresh dill fronds or mint leaves
Pomegranate seeds, as needed
Yogurt, for serving (optional)
Toasted walnuts or crumbled pita chips, for serving (optional)

Ingredient Substitution Guide

Preparation

Make the recipe with us

Step 1
Heat oven to 425 degrees. Toss carrots with salt, pepper and 2 tablespoons oil on a rimmed baking sheet, and bake until edges are caramelized and carrots are tender, 28 to 33 minutes. Remove from oven and immediately toss with cumin. Let cool for a few minutes while you make the dressing. Carrots should be slightly warm but not hot when tossed with the greens.
Step 2
In a large bowl, whisk together pomegranate molasses, lemon juice, garlic, mustard and large pinch of salt and pepper. Taste and adjust lemon juice and seasonings if necessary. Whisk in remaining ¼ cup oil until emulsified.
Step 3
Stir carrots into dressing, then gently toss with arugula, fennel and dill or mint. Serve immediately, drizzled with more olive oil and topped with pomegranate seeds, and yogurt and nuts or pita chips if using.

Ratings

5 out of 5

919 user ratings

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Private Notes

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Cooking Notes

Katrinabi6 years ago

Made this tonight for a light supper. Used the first mint from the yard. Didn't have arugula but subbed in a bunch of kale which I roasted with the carrots for the last five minutes until it was part steamed, part crisped. Was worried the flavor would be too bitter, but worked marvellously. Will have to double up the recipe next time as the whole family loved this.

NorCal Nymph6 years ago

Make extra carrots!

Diane6 years ago

Agree with making about a third more extra carrots.

Elle6 years ago

Pomegranate seeds freeze very well. I stock up when they are in season and freeze the rest to use the rest of the year.

Kerry Montgomery6 years ago

Will make this tonight. Found pomegranate molasses at a Lebanese grocery. They had three different brands. Looks like middle easterners use this a lot more than we do. Tastes terrific.

Michele6 years ago

Made this last night and we loved it. Used juice from a whole lemon and garden mint. Will add more cumin next time and probably just used bagged baby carrots to save time and roast them for 25 minutes.

Erin6 years ago

Excellent. Dressing too sweet for my taste; will use half as much pomegranate molasses. Following advice above I made 1.5x the amount of carrots - still not enough! Will double next time.

Seve Johnston6 years ago

Picked up purple carrots from the farmers market to make it again! Added 1 cup cooked quinoa before serving to make it a little more substantial. Great dinner salad!

Carolyn S.6 years ago

Found black fig vinegar in cabinet when looking for balsamic to substitute for pomegranate molasses. Used toasted sunflower seeds instead of walnuts. All og my guests wanted the recipe.

REBECCA CHERRY6 years ago

Additionally, i roasted some of the sliced fennel and 1/4 lb. hazelnuts. Dill paired nicely with both. Needed to add an 1/8 teaspoon more of pom molasses and of lemon juice to give the dressing the tart "pop" Melissa Clark raves about.

Nathan Brasfield6 years ago

WONDERFUL recipe--delicious, and I don't think I've made anything prettier. You can easily make your own delicious pomegranate molasses with 2 cups of pomegranate juice, juice of a lemon, and a cup of sugar simmered down to 1.5 cups.
And I made this without fennel because I did not care for it the first time I had it, but I'm tempted to try it again with this recipe next time I make it.

Lisa Z.6 years ago

Wonderful recipe! Roasting 2 lbs rainbow carrots was perfect amount and tossing in cumin just after removing from oven keeps the spice impactful w/o being overpowering. Used mint, more lemon juice and less oil. The carrots add wonderful sweet surprise. Luckily my Trader Joes has pom. seeds and a nice bag of arugula, baby lettuce mixture as my family prefers more bland greens. Thank you, Melissa!

KSWinCA6 years ago

The pomegranate molasses in my fridge had seen better days...so it was tossed. I substituted maple syrup. Delicious!

Nan5 years ago

So good, and very easy. Don't assemble the salad too early. There was a lot of dressing and everything wilted quickly (although still delicious.) I used pomegranate molasses, but I'm not sure it was worth the money. Balsamic would probably be just as good. The pomegranate seeds though are definitely worthwhile. They add a beautiful color and crunch.

joanne flynn5 years ago

This is a fantastic recipe that we have made several times. I used mint instead of dill. double the recipe because everyone loves it.

easy summer meal1 month ago

I subbed honey for pomegranate molasses and fennel fronds for dill to avoid going back to the grocery store. I think dill would have been better but I loved the extra licorice-y flavor. Delicious with a gob of Greek yogurt on top and a bit of crusty bread on the side.

Barb2 months ago

Too much dressing. Add 1/2 to carrots. After all ingredients are tossed together add remaking as required.

Aleta4 months ago

Love how versatile this salad is. Last night, I served it with sliced, pan-roasted chicken breast instead of carrots. Added pumpkin seeds and sliced almonds for added crunch. Also did a mix of arugula and young lettuce leaves to cut some of the bitterness of the arugula. The flavor of the dressing is divine!

Denny Kanuck4 months ago

What a delicious and beautiful salad! All guests raved and plates were practically licked clean. Rainbow carrots made this very pretty and festive for our Passover Seder.

Grace4 months ago

Light, fresh, and delicious!! I used mint and dill and roasted carrots and parsnips and chopped roasted pistachios. The dressing is tart and sweet and perfection with the roasted veggies.

CKINBK5 months ago

Have made this three times - each time a hit! No fennel at the store this last time, so I used some endive and lots of mint. Added crumbled goat cheese at the end - not a drop left at the end of dinner. Guests devoured it!

Steph7 months ago

Delicious! Made a few substitutions - blueberry jam in place of molasses, 3/4 tablespoon of jam. A bit more lemon juice and cranberries for pomegranates.

rose cedars7 months ago

I have made this salad for many dinner parties, and it is always a hit. Even people who don't care much for salad want seconds. Pomegranate molasses really works its magic here. Nice one Melissa Clark!

seattle cook8 months ago

Subbed in delicata squash and cashews. It was a hit, would make again.

brian11 months ago

Forgot to mention that good additions would be a little citrus like some grapefruit segments or small pieces of lemon roasted with the carrots. But probably not tahini sauce. The citrus would be a light addition but Tahini would be heavy. Of course, pomegranate seeds would be amazing.

BH90211 months ago

I made this as written and it's really tasty. Just added some shallot towards the end of roasting the carrots. Oh and everyone who said to make more carrots was right. Good advice.

Lisa11 months ago

This was amazing! Served as part of our Rosh Hashanah dinner. Added chopped hazelnuts. Dressing was fantastic! Thanks for a great recipe!

Sandra1 year ago

I roasted the fennel along with the carrots and subbed balsamic vinegar for the pomegranate molasses. Also used fresh mint and fennel fronds with the arugula. It turned out great!

Merran1 year ago

Loved this recipe. I added soft blobs of marinated goat cheese and lamb cutlets cooked until blushing and drizzled in the dressing. This dressing is really good, I'll make it again as an addition to other meals.

susan s1 year ago

Can I make this in advance if wanting to take it to a dinner party?

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